Caramelised Pecan Brown Butter Blondies

Brown Butter Blondies

I am back! Few trips and a move behind me, it feels good to be back to old routines. 

And while planning last Saturday’s baking session I needed something simple and easy to make but presentable enough to share it with my friend during our slightly-intoxcitated Netflix binge: blondies it is.

Brown Butter Blondies

If you tried really hard, you could say these blondies are refined sugar free – I promise to you it happened completely unintentionally. Caramelising nuts with honey is much easier and coconut sugar adds an amazing depth to any baking goods – if it wasn’t crazy expensive I would gladly substituted it for brown sugar in every single one of my recipes.

Brown Butter Blondies

The result is great – they are chewy but crunchy, caramel-y and full of flavour but not to sweet – definitely one of my favourite recipes.  I’m thinking about them now while getting ready to my weekday detox and really regretting not having another square when I had a chance…




(I know that browning butter might seems scary but worry not – I am the clumsiest person I know and can’t remember the last time I burned the butter or the pan. Just keep an eye on it for five minutes and nothing will happen. )


Brown Butter Blondies


Brown Butter Blondies with Caramelised Pecans



For Blondies: 

1cup Butter

2 cups Flour

1tsp salt

2 eggs

4 tsp vanilla extract

1 3/4 cups Coconut Sugar or Dark Brown Sugar

1 cup dark chocolate chips

For Caramelised Pecans:

100g pecans, roughly chopped

1 tbsp butter

1/4 cup honey


  1. Brown the butter: Start by melting it over a medium heat occasionally swirling the pan. As the butter melts, it will begin to foam – give it 3 to 4 minutes. You will know your butter is starting to brown when the bubbling and foaming simmers down and becomes smelling nutty. Give it another minute and transfer to a big bowl. Cool it off for 15-20 minutes.
  2. While the butter is cooling, caramelise your pecans by mixing it over medium heat with butter and honey in a medium sized pan. Mix them frequently with a wooden sized spatula for approximately 5 minutes until sticky and browned. Transfer to a small bowl.
  3. Heat the oven up to 175 degrees Celsius/ 350 Fahrenheit. Line 8×8 (20x20cm) pan with baking paper.
  4. Whisk together flour and salt. In a separate bowl, whisk eggs and vanilla.
  5. Mix the coconut sugar into the cooled butter with a wooden spatula
  6. Add eggs & vanilla to butter & sugar. Mix for 30s.
  7. Add dry ingredients (flour and salt) to the mixture. Mix until combined but with some bits of flour are still visible.
  8. Add chocolate chips and caramelised pecans to the mixture and stir until fully combined.
  9. Spoon the mixture out to the pan and bake for 25-30 mins. The edges should turn slightly crispy and you should be able to see small cracks beginning to form on the top.
  10. Take out of oven and cool completely


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